DAIKY FARMING DAIRYING. I7l 



DAIRY FARMING DAIRYIXG. 



Further investigations on the influence of individual food constituents 

 upon milk production, A. Mokokn, C. Beger, uiid ii. Fingerling {Landw. IVr.s. 

 »S'/(//.. U'l (l'Ji)il). Xo. 2-3, i)p. 93-2Ji2). — The investigations previously noted 

 (E. S. K., Ki, J). <■)!)(;; 17, ]». 2S('>) were continued iu a somewhat modified forni 

 during 1905. Ei.^lit sliccii iind '1 goats were made use of in the o series of ex- 

 periments conducted. 



The addition of fat to a ration poor in fat and protein increased to a marJved 

 extent llie yield of nnll< and mill< constituents and also the ])ercentages of fat 

 and total solids. The adtlition of protein to the same basal ration increased 

 to a still greater extent the yield of milk and milk constitnents, with the excep- 

 tion of the fat, which showed a decided dimiimtion. The percentage of total solids 

 was also reduced. The simultani'ons addition of both fat and protein increased 

 the yield of milk and fat and compensated for the unfavorable influence of the 

 protein wlieii added iilone. The refractometer number of the milk fat was 

 increased by the addition of fat to the ration, bnt was not affected by the addi- 

 tion of protein. 



When the protein in a ration rich in protein and poor in fat was replaced to 

 a greater or less extent by thermically equivalent quantities of fat, practically 

 the same results were obtained. The yields of milk, total solids, sugar, and 

 proteids were reduced and the yield of fat was increased both in percentage 

 and absolute amount. The most favorable inflvience of the fat \^^ls exerted 

 when the average amount fed was 1 gm. per kilogram live weight. The refrac- 

 tometer number of the milk fat increased ajiproximatel.v in proportion to the 

 substitution of the fat for protein in the ration. 



The substitution of a thermically equivalent quantity of fat for a part of the 

 carbohydrates in the ration rich in protein and poor in fat increased the yield 

 of milk and milk constituents, especially the fat. 



These results, confirming those of the previous investigations, indicate that 

 food fat is better suited for the production of milk fat than protein and carbo- 

 hydrates and is the only food constituent which exerts a specific influence in 

 this direction, as is shown not only by the yield of fat but b.v the changes iu 

 the properties of the fat. ProttMii and carlxjliydrates exert no such specific 

 influence. 



The influence of emulsified and nonemulsified fats of difEerent kinds upon 

 milk production, C. Beger {Liiiidir. 1 rr-v. tStat., 6'.} {1906), Ao. 2-.J, />/>, 2'i9- 

 252). — This is a preliminary report on ex]ieriments wnth 1 sheep and 1 goat in 

 which the influence upon milk production of feeding butter fat, peanut oil, palm- 

 nut oil, and fat exti-acted from hay was studied. Of the 4 fats, butter fat 

 exerted the greatest stimulating influence and ha.v fat the least. The iialm-iuit 

 oil produced a marked lowering of the refractomet(>r luunber. Further ex])eri- 

 ments are considered necessary in order to determine whether the differences 

 observed are imi)ortaut or are within the limits of experimental error. A favor- 

 able influence was believed to be exerted by feeding the fats in the form of an 

 emulsion. 



Influence upon milk secrption of concentrated feeds rich and poor in fat 

 when fed with difEerent coarse feeding stuffs, G, Fingerling {Laitdir. I crv. 

 (^tat., G'l {1906), Ao. J-.T, /*/). 299--'il2). — In these experiments, conducted witli 

 2 goats, the substitution of rice meal rich in fat for barley feed poor in fat 

 increased both the absolute yield of fat and the i)ercentage of fat in the milk. 

 This effect was considered due to a specific influence of the food fat upon the 

 milk fat, and this was more apparent as the difference iu the fat content of the 

 2 rations was increased. 



